Baking a whole tray of eggs on a sheet pan to use for a holiday brunch, inside breakfast sandwiches, or just as a hands-off way to make breakfast is a total game changer. Here's my go-to method.
Preheat the oven to 350 degrees F. Grease a rimmed quarter sheet pan with nonstick or olive oil spray, add a piece of parchment paper and press into place (I like to allow it to go up the sides), and coat again with nonstick spray. This ensures that they release easily at the end of baking.
(To use a half sheet pan, increase the eggs to 18 and the milk to ⅓ cup.)
Add the eggs and the milk to a large bowl and whisk lightly to blend. Pour into the prepared baking pan.
Scatter the cheese, veggies, and meat, if using, on top. Sprinkle on the salt and pepper.
Bake for 16-20 minutes, or until the center is set when you touch it lightly with your finger. Let cool just slightly, use the parchment paper to lift out onto a cutting board if desired, and cut to serve.
Notes
To make ahead or to store leftovers, let cool fully by placing the pan on a wire rack. Then, you can cut and store in an airtight container in the fridge for up to 3 days. To reheat, place on a pan in an even layer and warm through in the oven. Or you can warm one piece at a time in the microwave on a heat-safe plate.
Use any fresh veggies you like. Just slice thinly or mince before adding to the pan to ensure they cook through. You can also use frozen veggies in small pieces.
Use dairy-free cheese or omit the cheese if desired.
Sprinkle with fresh herbs before serving to adults if desired.